Pistachio cookies

Pistachio cookies

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  • 8 - 10
  • Easy
  • 15 minutes
  • 30 minutes
  • La Motte Chardonnay 2019


  • For the cookies:
  • 230 g butter
  • 150 g sugar
  • 1 free-range egg
  • 1 T vanilla paste
  • 270 g flour, sifted
  • 1⁄4 t  bicarbonate of soda
  • For the pistachio paste:
  • 100 g pistachios, shelled and roasted
  • 100 g blanched or flaked almonds
  • 1 T caster sugar
  • 1⁄4 cup warm water
  • 1 t almond extract
  • salt, a pinch

Cooking Instructions

1. Preheat the oven to 180°C. Line a baking tray with baking paper. To make the cookies, cream the butter and sugar until pale and fluffy, then add the remaining ingredients and combine until a stiff dough is formed. Roll into a cylinder, wrap in clingwrap, then chill for 15 minutes.
2. While the dough is resting, combine all the paste ingredients in a blender’s jug, then blend until combined but still chunky. Add more water if necessary.
3. Once the dough has rested, cut it into 2 cm discs, then roll into small balls. Place on the baking tray and flatten using a fork. Bake for 15–20 minutes, or until slightly golden and crispy. Cool on a wire rack.
4. Once cool, fill with the pistachio paste and sandwich together.

Cook's note: Freeze the dough tightly wrapped in clingwrap, then defrost overnight in the fridge. Adjust the recipe as you like: add chocolate chips, dried figs, chopped dates, chopped nuts, or make a small indent with your thumb and add a spoonful of jam before baking.

Find more biscuit recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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    Lois Carol Wessels
    June 25, 2020

    The Pistachio Biscuit recipe would only be for 1 – me me me – intend making it as soon as I purchase the Pistachios